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Stuffed Artichokes w/Smashed Potatoes + Garlic

Source of Recipe

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List of Ingredients

Stuffed Artichokes w/Smashed Potatoes + Garlic

4 large artichokes
1 1/2 pounds baking potatoes -- cut into 1/2-inch cubes
2 tablespoons olive oil
6 garlic cloves -- minced
1/4 cup dry sherry
3/4 cup (3 ounces) shredded part-skim Mozzarella cheese
1/2 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon shredded fresh parmesan cheese
Cooking Spray
Fresh Parsley Sprigs (optional)

Working with 1 artichoke at a time, cut off stem to the base. Remove bottom
leaves and
tough outer leaves, leaving tender heart and bottom; trim about 2 inches from
the top of
artichoke. Steam artichokes, covered, 20 minutes; cool to room temperature.
Gently
spread leaves; remove fuzzy thistle from bottom with a spoon. Preheat oven to
375º.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat.
Simmer 12
minutes or until tender; drain. Beat at medium speed of a mixer or with a
potato masher
until coarsely mashed. Heat oil in a nonstick skillet over medium-high heat.
Add garlic;
sauté 2 minutes or until golden. Remove from heat; add sherry, scraping
skillet to loosen
browned bits. Add sherry mixture, Mozzarella, basil, salt, and pepper to
potatoes. Stuff
about 1 cup potato mixture into each artichoke. Sprinkle with parmesan. Place
stuffed
artichokes in an 8-inch square baking dish coated with cooking spray. Bake at
375º for 20
minutes or until artichokes are tender. Garnish with parsley, if desired.
Serving Size : 4


Recipe